Wash and chop the chicken breasts or thighs into bite-sized pieces.

Chop the onion and garlic.

If using sun-dried tomatoes packed in oil, drain them well and chop them.

Grate the Parmesan cheese.

Measure out all other ingredients so you have everything ready to go.

Heat the olive oil in a large skillet or Dutch oven over medium heat.

Season the chicken with salt and pepper. Add the chicken to the hot pan and cook for 5-7 minutes per side, or until golden brown and cooked through.

Tip: Don't overcrowd the pan! Cook the chicken in batches if necessary to ensure even browning.

Once cooked, remove the chicken from the pan and set it aside on a plate.

Reduce the heat to medium-low. Add the chopped onion to the pan and cook for 2-3 minutes, or until softened and translucent.

Add the minced garlic and cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic!

Add the chopped sun-dried tomatoes to the pan with the onions and garlic. Cook for another minute, allowing the flavors to meld together.

Sprinkle in the Italian seasoning and red pepper flakes (if using). Stir everything together for 30 seconds, letting the herbs release their aroma.

Pour in the chicken broth and scrape up any browned bits from the bottom of the pan with a spatula. These browned bits contain a lot of flavor, so be sure to get them incorporated into the sauce.

Bring the broth to a simmer and let it bubble for 3-4 minutes, allowing the flavors to develop.

Then, reduce the heat to low and stir in the heavy cream.

Increase the heat to low-medium and bring the sauce to a simmer. Stir in the grated Parmesan cheese until it's melted and well combined.

Taste the sauce and adjust the seasonings with salt and pepper as needed. Remember, you can always add more cheese, but you can't take it away, so start slow and taste as you go.

While the sauce simmers, bring a large pot of salted water to a boil. Add the pasta of your choice (such as penne) and cook according to the package directions until al dente (cooked through, but still slightly firm to the bite).

Once the pasta is cooked, drain it well, reserving about 1/4 cup of the starchy pasta water.

Return the drained pasta to the pot with the creamy sauce. Toss everything together until the pasta is well coated in the sauce. If the sauce seems too thick, add a splash or two of the reserved pasta water to loosen it up.

Serve the Marry Me Chicken Pasta on plates, top it with the cooked chicken pieces you set aside earlier, and garnish with fresh parsley or chopped fresh basil for a pop of color (optional).